I've been wondering if it's possible to get bigger...not necessarily huge...uneven holes in wholemeal bread. I've been getting rather dense bread each time I make brown bread. Errr... I think I may have erroneously lumped granary/wholemeal/brown bread together. If anyone would like to expand on the difference, please feel free to do so.
This is a 60% granary/40% strong white loaf with a touch of nutmeg, figs and flaxseed I made today. BTW, I need to get a new bread knife...as you can see. Tastes rather good...the crust was wonderfully nutty and crispy.